Goat Cheese: Small Scale Production by the Mont-Laurier Benedict Nuns

Quick Overview

The sisters of the monastery of Mont-Laurier in Quebec, Canada, produce a goat cheese sold in the local village. This book, translated from the French, is the instruction manual they wrote for the production of goat cheeses in a small commercial dairy and is not for beginners.

Click on above image to view full picture

More Views

Details

The sisters of the monastery of Mont-Laurier in Quebec, Canada, produce a goat cheese sold in the local village. This book, translated from the French, is the instruction manual they wrote for the production of goat cheeses in a small commercial dairy and is not for beginners. Covers properties of goat milk, quality tests, principles of cheesemaking, preparing starter cultures, manufacture of soft unripened or ripened goat cheeses, and use of a ripening cellar. Recipes for butter, ice cream, and cream sugar. Many photographs. Paperback, 95 pages

My Cart

You have no items in your shopping cart.

Compare Products

Our office is open Monday through Friday, 8 a.m. to 5 p.m. Central Time.
For phone orders or to request a catalog: 1-800-646-7736 or for international calls: 913-585-1191
For fax orders: 1-800-646-7796
For all other inquiries: 913-585-1191